Acorn Squash Soup with Yogurt

I first got the idea for this seasonal soup from Google. No, not a Google search, a Google menu. My husband often makes everyone he knows jealous by regaling them with magical culinary tales from this mystical campus in Mountain View. One day he sent me a menu that included a creamy vegetable soup that included yogurt in its ingredients instead of cream. As cream gives me a tummy ache, I got very excited by the prospect. Once Fall and my annual autumn soup cravings came around, I decided to see if yogurt in a squash soup was a winner.

Well, it took a lot of squashes (at least I like the seeds!) and a number of batches - some that went down the drain (even a little turmeric can be too much) - but I think I've finally conquered the squash and yogurt soup. Through trial and error I learned a few things:

1. Less is more when seasoning. Also, I found that warm, sweet flavors worked better than savory herbs like thyme, rosemary, and sage.

2. Regular yogurt works better than Greek. Despite really, really wanting to use Greek yogurt, the results were tart in an off-putting way, and adding more sugar just threw off the balance of flavors. So, while Greek yogurt doesn't ruin the soup and will be fine in a pinch, regular yogurt is preferable.

3. Stir in the yogurt at the end, off heat. The instant the yogurt melts into the soup, the color softens and the texture becomes creamier - exactly the results we're looking for. Let it heat in the soup for even a short time and the yogurt separates into white specks, throwing off the color and texture. Stir the yogurt into hot soup just before serving, or divide the yogurt between bowls as a garnish and let people stir it in themselves so they can fully relish the beauty of the experience. I know that sounds cheesy, but it really is pretty.


The final result is sweet, but not cloying, and incredibly smooth and velvety while maintaining the full squash flavor instead of masking it the way cream might. I call success! So here's yet another recipe that lets you make a dish creamy without actually using any cream.

Acorn Squash Soup with Yogurt

Serves 4. This recipe halves well as a way to use squash leftover from a previous meal.

Flesh of one cooked acorn squash, about three cups
2 1/2 cups chicken or vegetable broth
2 Tbsp + 1 tsp brown sugar
1/4 tsp cinnamon
1/4 tsp ground ginger
1/4 cup plain, nonfat yogurt

In blender, puree squash with 2 cups of the broth until smooth. Remove to pot and stir in remaining half cup of broth as needed for desired consistency. Stir in sugar and spices. Heat until just hot without letting it come to a full simmer. Remove from heat and stir in yogurt until fully incorporated, or divide between four bowls and add a 1 Tbsp dollop of yogurt to each bowl, allowing your guests to stir it together themselves. Garnish with a swirl of maple syrup or a sprinkle of brown sugar.

A Lighter Creamy Pasta Sauce

Paaaastaaaaa. *drool* If you have the same Pavlovian response that I do to even the mention of creamy pastas, then you might also share my remorse in the carbo fat bomb nature of the dish. I've found a lighter way to create my favorite creamy pasta sauces without sacrificing on flavor or creaminess. In fact, what would you say to a plate of creamy pasta with 12 grams of fiber, 19 grams protein, and 2-3 servings of vegetables, all while staying under 500 calories and 10 grams of fat? I would think you would say, "Yes, please!"

This is my big one people. I use this trick to make creamy clam sauce, creamy garlic "alfredo" sauce, creamy tomato "rose" sauce, and creamy white wine sauces. I've shared this secret with very few people, and now I'm sending it out to my loyal readers (all three of you). To introduce you to my favorite trick, here are a couple versions of creamy, yet much lighter, vegetable farfalle. The unexpected twist: low fat cream cheese. Neither cream nor butter required.

Squash and Vegetable Farfalle in Creamy White Wine Sauce

Do not substitute the non-dairy milk alternatives with regular dairy milk. Milk will curdle when mixed with the wine. Serves 2-3.

6oz Whole Wheat Farfalle (I like Mara's Pasta because it has a lot of fiber and protein and stays under 200 calories per serving, but many brands, such as Barilla and Ronzoni, have their own healthier whole grain lines)
1 cob corn, kernels removed
1/2 cup chopped carrots
2 Tbsp shallot, minced
1/2 medium acorn squash, cooked, peeled, and chunked
3 cups baby spinach
1/2 cup unsweetened original flavor almond milk or unsweetened original flavor light soy milk
1/2 cup dry white wine
4 Tbsp low fat cream cheese
2 1/2 Tbsp shredded parmesan cheese
Salt & Pepper to taste

Cook pasta according to package directions. Meanwhile, heat pan sprayed generously with Pam over medium-high. Sauté carrots and corn for 6 minutes, or until carrots are nearly tender-crisp. Add shallots and sauté another three minutes, or until shallots start turning translucent and carrots are tender-crisp. Add spinach and squash and continue sautéing another couple minutes until the spinach wilts, salting to taste as you stir. Remove vegetables to a bowl. Reduce heat to medium-low and respray empty pan. Add almond milk and wine; bring to an almost simmer. Add cream cheese and heat until melted and fully incorporated, stirring often and salting to taste. Add 2 tablespoons of the parmesan and stir gently and minimally to prevent the cheese from clumping as it melts. Add vegetables and mix thoroughly, yet gently. The squash will melt into the sauce as you stir. Take this final opportunity to add any additional salt or pepper to taste. Toss in pasta and remove from heat to serving dish. Sprinkle with remaining parmesan to garnish.


Vegetable Medley Farfalle in Creamy White Wine Sauce

You can grill vegetables on the George Foreman instead of sautéing, if you prefer. Do not substitute the non-dairy milk alternatives with regular dairy milk. Milk will curdle when mixed with the wine. Serves 2-3.

6oz Whole Wheat Farfalle (I like Mara's Pasta because it has a lot of fiber and protein and stays under 200 calories per serving, but many brands, such as Barilla and Ronzoni, have their own healthier whole grain lines)
1 small bunch asparagus, tough ends removed, chopped on the bias
1 small eggplant, chopped
1 small zucchini, chopped
8 oz. mushrooms, sliced
1/2 a medium onion, chopped
2 cloves garlic, pressed
1/2 cup halved cherry tomatoes
1/2 cup unsweetened original flavor almond milk or unsweetened original flavor light soy milk
1/2 cup dry white wine
4 Tbsp low fat cream cheese
2 1/2 Tbsp shredded parmesan cheese
Salt & Pepper to taste
1/4 cup cashews
Lemon wedges

Cook pasta according to package directions. Meanwhile, heat pan sprayed generously with Pam over medium-high. Sauté asparagus, eggplant, zucchini, mushrooms, and onion until tender. Add garlic and tomatoes and sauté another 30 seconds to one minute until garlic becomes fragrant, salting to taste as you stir. Remove vegetables to a bowl. Reduce heat to medium-low and respray empty pan. Add almond milk and wine; bring to an almost simmer. Add cream cheese and heat until melted and fully incorporated, stirring often and salting to taste. Add 2 tablespoons of the parmesan and stir gently and minimally to prevent the cheese from clumping as it melts. Add vegetables and cashews and mix thoroughly, yet gently. Take this final opportunity to add any additional salt or pepper to taste. Toss in pasta and remove from heat to serving dish. Drizzle with juice squeezed from the lemon wedges and sprinkle with remaining parmesan to garnish.

Roasted Squash Seeds

For years and years, I've voiced remorse at dumping a handful of delicious looking seeds in the trash after cleaning out a squash, and always my sadness is met with, "Don't try it. They're not like pumpkin seeds. They won't be what you expect."

All those years everyone who said that to me were wrong! Acorn squash seeds are DELICIOUS roasted. I can't believe I just listened and didn't check for myself. All those seeds over the years, wasted. Well, never again! Throughout the fall and winter I'll try roasting the seeds of other squashes and let you know if they are equally tasty.

Roasted Squash Seeds

This recipe works great with seeds from multiple squashes for a larger batch. Just up the amount of the other ingredients - exact quantities aren't such a big deal here.

Seeds from one squash
Soy sauce and/or Worcestershire sauce
Butter
Seasonings

Preheat oven to 350. Pick the seeds from guts scooped out of one squash. Do not rinse - the slimy coating actually adds flavor. Toss with a splash of soy sauce and/or Worcestershire sauce (and other seasonings, if desired.) Spread seeds on a baking sheet sprayed with Pam. Dot with a small amount of butter, maybe 1/2 a teaspoon. Roast for 12-15 minutes, stirring every few minutes. Immediately season to taste with salt, pepper, and even cayenne - get creative! I like using popcorn salt for an even coating with less. They are best and crispiest warm, straight from the oven, but they are delicious cooled, too, though slightly tougher than pumpkin seeds. Store in an airtight container.